2 lbs. pork boneless top loin
Vegetable oil
1/2 c. all-purpose flour
1/4 c. cornstarch
1/2 c. cold water
1 tsp. salt
1 egg
1 (20 oz.) can pineapple chunks in syrup, drained (reserve syrup)
1/2 c. packed brown sugar
1/2 c. vinegar
1 tsp. salt
2 tsp. soy sauce
2 carrots, cut diagonally into thin slices
1 clove garlic, finely chopped
2 tbsp. cornstarch
2 tbsp. cold water
1 green pepper, cut into 3/4-inch pieces
Hot cooked rice

Trim excess fat from pork; cut pork into 3/4-inch pieces. Heat oil (1 inch) in deep fryer or Dutch oven to 360 degrees. Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1 teaspoon salt, and the egg with hand beater until smooth. Stir pork into batter until well coated. Add pork pieces, one at a time, to oil. Fry about 20 pieces at a time, turning 2 or 3 times, until golden brown, about 5 minutes; drain and keep warm.

Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1 teaspoon salt, the soy sauce, carrots, and garlic to boiling in Dutch oven; reduce heat. Cover and simmer until carrots are crisp-tender, about 6 minutes.

Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce. Add pork, pineapple, and green pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with rice. Yield 8 servings; 605 calories per serving.